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Squash & Leek Lasagna
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  • total
  • prep
278 calories/serving

Provided By:
EatingWell

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    • If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano-Reggiano.

    Ingredients

    Serves:

      • 10 ounces lasagna noodles, preferably whole-wheat
      • 2 tablespoons unsalted butter
      • 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
      • 1/2 cup all-purpose flour
      • 4 cups nonfat milk
      • 1 teaspoon dried thyme
      • 1 teaspoon salt
      • 3/4 teaspoon freshly grated nutmeg
      • 1/2 teaspoon freshly ground pepper
      • 1 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
      • 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
      • 1/4 cup toasted pine nuts (see Tip)

    Directions

    1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

    2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.

    3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.

    4. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half

    the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.

    5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).

    Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

    Nutrition Facts

    Per Single Serving / Serves 12 Total
    Calories 278Calories from fat 81
    Total Fat 9gm14%Saturated Fat 4gm20%
    Mono Unsaturated Fat 2gmCholesterol 19mg6%
    Sodium 464mg19%Total Carbohydrates 37gm12%
    Fiber 6gm6%Protein14gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    1 Comment

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    jaslivia

    Fun fall recipe! However, if you like your lasagnas cheesy like I do, try doubling the parm-regianno and halfing the leeks and butternut squash. I would also add thin layers of part-skim ricotta under the squash to make it even creamier.

    November 14 2010 at 8:10 PM Report abuse rate up rate down Reply

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